A blog of the Missouri Department of Agriculture

September 27, 2013

Friday Fixin's - Corned Beef Hash

Today is National Corned Beef Hash Day. For those of you who haven't experienced this meal, corned beef is a beef brisket cured in a brine with seasonings and slow cooked. When made into hash, it makes a bold breakfast served with eggs or a delicious dinner with a side salad or vegetable. It incorporates a lot of wholesome ingredients for a meal that will hold you over for hours. Pull that corned beef out of the freezer (if you saved some from St. Patrick's Day) or brine your own with a brisket from a local meat market or butcher like the Mizzou Meat Market. Incorporate a little fresh thyme and oregano into the recipe for additional flavor. This will make a great Sunday brunch or dinner.

Ingredients

1 lb baking (russet) potatoes, peeled and cut into ¼-inch cubes

1 lb piece cooked corned beef, cut into chunks

1 cup chopped onion

1 large red bell pepper, cut into ¼-inch pieces

2 tablespoons unsalted butter

¼ cup heavy cream

4 large eggs (optional)

1 tablespoon chopped fresh flat-leaf parsley

Preparation

Cover potatoes with salted water in pot and cook until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.

Sauté onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.

If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.